Description
This classic beer cheese dip is easy to make with whatever type of beer and cheeses you love best!
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beer
- 1/2 cup whole milk
- 1 1/2 teaspoons Dijon mustard (smooth or grainy)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika (optional)
- 2 cups (8 ounces) freshly-shredded cheese (I used half sharp cheddar, half smoked gouda)
- sea salt and black pepper, to taste
Instructions
- Make the roux. Heat butter in a large saucepan or sauté pan over medium-high heat until melted. Add flour, and whisk until completely combined.
- Add the remaining ingredients. Add in the beer, milk, Dijon, Worcestershire and smoked paprika. Whisk until smooth. Continue cooking until the mixture has thickened and almost reached a simmer. Reduce the heat to low. Add in the cheese one handful at a time and whisk until smooth.
- Season. Taste and season the dip with salt and pepper, as needed.
- Serve. Serve immediately and enjoy! (The dip will thicken a bit the longer it sets.)